Fazenda Santa Hedwirges – Hugo Brito Thermal Shock Wicho uses various methods of

Wicho uses various methods of drying to adjust to the unpredictable rainy climate of Cobán

at an elevation of 2150masl where she grows an heirloom cultivar known for its distinct and nuanced flavours

and better coffee

For the past twenty years

on the mountain above The Coffee Gardens’ washing station

Fazenda Santa Hedwirges – Hugo Brito Thermal Shock Wicho uses various methods ofFazenda Santa Hedwirges in Sul de Minas, Brazil, has been producing coffee for over 90 years, and is now in the hands of Hugo Brito, a 4th generation coffee farmer. In order to promote biodiversity, the farm constantly implements sustainable environmental practices like sewage treatment, the correct use of pesticides, and planting native trees. There are 4 independent production centres on the estate, allowing them to separate the different micro